Antibacterial Effects of Salvia Sahendica Extracts on Staphylococcus The Investigation of Escherichia coli aureus

acid bacteria are used as starter for dairy production. These bacteria Abstract: Introduction: Lactic important role in the fermantion of foods and inhibiting the growth of spoilage have on foods. The aim of organisms, also ameliorate the taster smell and structure of different kinds of antimicrobial activity of lactobacilli from dairy the study was to isolate, identify and detect the Materials: Bacteria were isolated by pour method in MRS media at in production. Methods and by condition. These bacteria were identified by colony formic and microscopic shape anaerobic salmonella typhimurium ,(gram stainig, and analysis by biochemical bacteria E.coli (PTCC 1338 Aeromonas hydrophial by well assay (PTCC 1735), pseudomonas. Aeroginosa (PTCC 1310) and of lactobacilli (L.casie, L.plantarum, method. Results: From 100 samples, 32 strains L.helevecticus, L.currvatus, L.delbrukey) were isolated. These ,L.fermentum, L.acidophilus antibacteria activity on E.coli, S.typhimurium, pseudomonas.aeroginas and bacteria had inhibitory zone around Aeromonas. Hydrophila it was observed that lactobacillus sik has the least Because of inhibitory effect, .25 the well. Inhibitoy zone diameter can change from 10 to bacterionic can use as biological preservative in diary probiotic lactobacilli or their purified recommended that L.casei and L.acidiphilus ues as starte in dairy production production so, it is

کلیدواژه ها:

antibacterial ، probiotic ، lactobacilli